Military Certification Process

Educational Requirements: High school,
college or military training schools experience is accepted (i.e.
detailed smart transcripts, AARTS or ATRRS). Documentation may include
copies of diplomas, transcripts and certificates of completion, but all
documentation must show course name, dates and hours.

Application must include certificates of completion for 30-hour courses
in:

Food Safety and Sanitation

Nutrition

Supervisory Management (Leadership, also known as Culinary Business
Management & Supervisory Skills)

If the initial 30 hour courses are older than five years, an eight hour
refresher course is required in each topic. Submit documentation of
current refreshers. All courses are available online through various
military learning websites as well as on the ACF continuing education page.

Job Experience: Culinary work experiences
in the civilian and/or military industry are accepted. Relevant work
experience must be within the past 10 years and is verified through
employment documentation forms, detailed smart transcripts, AARTS, ATRRS
or a letter from past or present employers on company letterhead.

Submit application and documentation of completed requirements to
ACF for pre-approval.

Step 2 - ACF Approval Process

The ACF Certification Department will review applications and
documentation (i.e., dates of completion, work history and mandatory
course work). Once the candidate’s application is approved he or
she will be approved to take the written and practical exams, at the
specified level of certification. Testing documentation will be needed
for final certification approval.

Step 3 - Prepare to Test

After approval the candidate may register for the written and
practical exams.

Written
Exam: To schedule the written exam call Comira at (800) 947-4228, or register 24/7 at
the ACF/Comira Online Registration Site. Advance
registration is required and the fee is non-refundable. The written exam
fee is $75.00 paid directly to Comira. Written exam scores are valid for
two years.

ACF offers recommended study material relevant to each certification
level as well as practice exams which can be purchased on eCulinary.

Practical
Exam: To schedule the practical exam contact an ACF approved test
site and confirm availability. To register complete the Practical
Exam Candidate Registration Form and return to the ACF national
office. The test fee due to ACF is $50 for ACF members and $100 for
non-members. Payment must be made prior to the exam date. Candidates
will receive a testing voucher after payment is processed. Test sites
may charge an additional host site fee that is payable to the
organization hosting the exam. Exam sites that display the U.S. flag
have waived the host site fee for all military candidates. Payments for
any host site fees are separate from the amount due to ACF and are
coordinated by the test site administrator. A score of 75% or higher is
required to pass. Practical exam scores are valid for one year.

To facilitate the certification processes, the American Culinary
Federation (ACF) has exam sites throughout the country. Many of these
sites cater to military personnel seeking their ACF certification.

Step 4 - Submit Testing Documentation for Final Approval

Upon successful completion of the written and practical exam,
candidates will submit appropriate documentation along with any
remaining certification fees. ACF will notify candidates of approval
(allow 2–3 weeks for processing) and a certification letter/wallet
card and certificate will be mailed. Certifications are valid for five
years.

Recertification

To maintain an ACF certification, candidates would fill out a recertification
application and show documentation of a minimum of 80 continuing
education hours (CEHs) during the five-year certification period.
The required 80 hours include the 8-hour refresher courses for Food
Safety and Sanitation, Nutrition, and Culinary Supervisory Management.
CEHs are experiences that assist in the development or enhancement of
the knowledge and skills directly related to the individual’s
professional occupation.